I made a coconut lemon
cheesecake mousse thingamajig. I haven’t yet figured out how to make it set like cheesecake, so this is more of an outline than a recipe. Do try it though – this is a refreshing dessert that’s rich and light at the same time. Very easy to make too, though it doesn’t look great or photograph well.
As a bonus, you get to drink the water of one green coconut. Choose a coconut with a good bit of thick pulp, not soft and thin but not hardened like a mature coconut either. Somewhere in between. Don’t forget to rinse the pulp once you’ve scooped it out, unless you want to feed your friends dessert with your spit in it. Gross.
- Thick coconut pulp – from 1 green coconut
- Lemon juice – 4 to 5 tsp (Increase if you like your lemon desserts extra lemony, like me.)
- Deseeded dates – 7 to 10, to taste
- Vanilla powder – 1/16 tsp
- Salt – 1/16 tsp, scant
Soak dates in as small a quantity of hot water as possible while submerging them fully. When soft, add to blender/ other mixing contraption (I used the wet grinding jar of mine) along with other ingredients. Break up the coconut pulp into smaller pieces before adding.
Blend till very very smooth, turning off the motor in between to give it rest. The amount of time needed depends on the power of your blender/ mixer/ food processor’s motor. Taste to make sure mixture isn’t grainy and adjust any flavours you want to (more dates/ lemon juice/ vanilla/ salt to make the flavours pop).
Pour into glasses/ bowls and refrigerate for a few hours before eating. Enjoy!